Jun 23, 2024  
Spring 2023 Academic Catalog 
    
Spring 2023 Academic Catalog [ARCHIVED CATALOG]

Culinary Arts, C.A.S.


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Natalie Feltz, ACF - CC, CPC, BS, MBA
Assistant Professor and Program Coordinator of Food Service Management
(681)753-5083
nfeltz@pierpont.edu

Program Purpose

The C.A.S. Food Service Management - Culinary Arts specialization prepares graduates for entry-level positions in the field of Culinary Arts.  Additionally, it provides a separate degree option for students completing another business or food service management degree specialization, expanding their employability with focused skills in preparation and presentation of food.

Student Learning Outcomes

Upon successful completion of the C.A.S. degree in Food Service Management - Culinary Arts, graduates will be able to:

  • Identify knowledge and skills to achieve guest satisfaction.
  • Practice professionalism and ethics in simulation and real-world experiences.
  • Practice basic principles of food sanitation and safety in the food service operation.
  • Identify cultural competence practices necessary for guest satisfaction.
  • Identify best practices to promote sustainability in the industry.
  • Practice food production skills essential for success in the professional kitchen.

Opportunities in Culinary Arts

The Certificate of Applied Science in Food Service Management - Culinary Arts duplicates the 1st semester of the A.A.S. degree option in the same field but provides a more compressed skill set option in the 2nd semester.  Students successfully completing the C.A.S. and one year of industry experience are eligible to become Certified Culinarians (CC) through the American Culinary Federation, www.acfchefs.org.  Opportunities exist for entry-level positions in food preparation and service in hotels, restaurants, catering operations, resorts, and institutions.  Credits earned in the certificate program may be applied to the A.A.S. in Food Service Management - Culinary Arts specialization.

 

Model Schedule (30 Hrs)


Grade Requirement


A grade of “C” or higher is required in all FOSM courses and English.

Notice to All Students


  • Annual Notification: All career and technical education courses and programs are offered at Pierpont regardless of race, color, national origin, gender, or disability.
  • Advanced Skill Set and Skill Set programs do not qualify for financial aid. Students seeking financial aid eligible degrees may incorporate the classes as electives when their schedule allows or may declare an associate or certificate degree in which the skill set and advanced skill set courses are embedded.
  • Students are reminded to review campus policies and procedures as stated in the catalog.

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